Chocolate Lava Cake
Chocolate lava cake is the perfect indulgence when you want something rich, gooey, and surprisingly simple to make.
Equipment
- Ramekins or small oven-safe cups
- Mixing Bowls
- Whisk or fork
- Saucepan
- Spatula
- Baking Sheet
- Measuring cups and spoons
- Oven Mitts
Ingredients
For the Cake:
- 1/2 cup 115g unsalted butter, plus extra for greasing
- 4 oz 115g semi-sweet chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/4 cup 50g granulated sugar
- 1/4 cup 30g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Optional Toppings:
- Powdered sugar for dusting
- Vanilla ice cream or whipped cream
- Fresh berries strawberries, raspberries
Instructions
Step 1: Prepare Your Ramekins
- Generously butter the insides of 4 small ramekins (6 oz each).
- Lightly dust with cocoa powder, tapping out any excess.
- Pro tip: This ensures your chocolate lava cake comes out cleanly without sticking.
Step 2: Melt the Chocolate and Butter
- Chop 4 oz of semi-sweet chocolate into small pieces for even melting.
- In a small saucepan over low heat, combine the chocolate and 1/2 cup butter.
- Stir constantly until fully melted and smooth.
- Pro tip: Keep the heat low and whisk continuously to prevent the chocolate from burning.
Step 3: Beat the Eggs and Sugar
- In a medium mixing bowl, whisk together 2 large eggs, 2 large egg yolks, and 1/4 cup sugar.
- Whisk until the mixture is light, pale, and slightly frothy—this adds air for a tender cake.
Step 4: Combine Chocolate and Eggs
- Slowly pour the melted chocolate and butter mixture into the egg mixture.
- Fold gently with a spatula until fully combined.
- Pro tip: Don’t overmix—fold just until combined to keep the cake light.
Step 5: Add Flour and Flavor
- Sift 1/4 cup flour and a pinch of salt over the chocolate-egg mixture.
- Add 1 tsp vanilla extract.
- Gently fold until just incorporated. The batter will be thick but smooth.
Step 6: Fill the Ramekins
- Divide the batter evenly among the prepared ramekins.
- Place ramekins on a baking sheet for easy handling and to catch any drips.
Step 7: Bake the Lava Cakes
- Bake in a preheated oven at 425°F (220°C) for 12–14 minutes.
- The edges should be set, but the centers still soft and slightly jiggly.
- Pro tip: Keep a close eye during the last 2 minutes; ovens vary and overbaking will cook the molten center.
Step 8: Serve Immediately
- Let the cakes cool for 1–2 minutes in the ramekins.
- Run a knife around the edges to loosen, then gently invert onto plates.
- Dust with powdered sugar, add ice cream or berries if desired, and dig in while warm.
Notes
Nutritional Value (per serving, approximate):
- Calories: 410 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 180mg
- Sodium: 80mg
- Total Carbohydrates: 38g
- Sugars: 28g
- Dietary Fiber: 3g
- Protein: 6g